LOTS to love about urchin
Uni, Urchin, Sea hedgehogs.
You see a lot of interesting things while diving.
In my local spot – Port Phillip Bay, there’s been an ever consistent increase in the number of sea urchin.
Given urchin are a native species, I didn’t think too heavily about their presence unlike other introduced invasives.
That was until an increase in the bag limit in Victoria and the term ‘Sea Urchin Barrens’ made more frequent appearances.
It is said that changes in water temperature have helped facilitate such rapid growth in their population, particularly on the southern coast of Australia.
Urchins move in groups and, like goats in a field, wipe out the weedy sea beds and kelp in their path.
Converting lush weed, kelp and sea grass areas, into barren landscapes.
I first tried urchin when I started diving in 2019. I enjoyed the flavour big time.
It wasn’t until I started taking them home and prepping them with lemon or soy sauce that I truly fell in love with urchins.
Urchins are quite unique in their taste.
They have a soft texture that melts away in your mouth, with a subtle briny flavour.
Apart from being so tasty, they have a range of qualities that make them so good for you.
High in Omega 3, protein and vitamins. Minimal mercury.
Plus it also happens to be an aphrodisiac (move over oysters).
I’m loving urchins at the moment.
Helping the reef AND getting a mean feed.
Might I also mention their decorative qualities. Urchin shells are quite aesthetic when cleaned up.
Brush them up and leave them in the sun or shade to air out for a few days.
Really brings out the coastal aesthetic within your home.
On that note, time for some urchin sushi.
Why should I eat more urchin?
- They taste great
- Support the reef
- Coastal vibes as home decor